How to store lipase to extend its shelf life?

1. Low temperature storage
Lipase is usually stored in a refrigerator at 2 - 8℃, or in a freezing environment at a lower temperature (such as -20℃ or -80℃). Low temperature can significantly reduce the activity loss and deterioration rate of the enzyme.
2. Dry environment
Keep the storage environment dry to avoid moisture that causes the enzyme to absorb moisture and reduce activity. Desiccant can be used to control the humidity of the environment.
3. Protect from light
Avoid direct sunlight or strong light, as light may have an adverse effect on the structure and activity of the enzyme.
4. Sealed packaging
Make sure the lipase is in a well-sealed container or packaging to prevent air from entering and causing oxidation and contamination.
5. Stable pH conditions
If possible, store the lipase in its most stable pH environment.
6. Avoid repeated freeze-thaw cycles
Multiple freeze-thaw cycles may damage the activity of the enzyme. Try to use it as needed and reduce the number of freeze-thaw cycles.
7. Follow the product instructions
Strictly follow the product's storage instructions, as different sources and types of lipase may have specific storage requirements.